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Wednesday, November 4, 2009

Spicy Dairy-Free Tahini Dip

I thought you might enjoy this thick and creamy dairy-free dip recipe for your upcoming holiday gatherings. It would make a great appetizer! In this recipe I use a fresh jalapeño pepper and cayenne pepper for a very spicy dip, but below the recipe I have a variation for a non-spicy herbed version.

This recipe is a slightly altered version of one found in a very lovely cookbook entitled, I Am Grateful, Recipes and Lifestyle of Cafe Gratitude. This cookbook is primarily a raw foods cookbook (or uncookbook I should say). In addition to the wonderful recipes with color photos, the book permeates warmth and love. Each recipe is an affirmation. I Am Flowing for a veggie noodle dish, or I Am Light for a dairy-free Tzatziki recipe, or how about I Am Cherished for a Cashew Lemon Cheesecake? They all sound so inviting, don't they?

I can feel the loving energy that was put forth to create this book on each and every page and this is why I want to share it with you. I have other raw food books, but I like this one because of how approachable it is. Enjoy!

Spicy Dairy-Free Tahini Dip (I Am Attentive)

The original recipe from the book, I Am Grateful, calls for 3/4 cup fresh coconut milk. Since I don't have any young coconuts sitting around, I used canned, organic coconut milk and part water to replace the fresh milk. I also replaced the 1/4 cup of white miso called for with 1/2 teaspoon of Herbamare (or sea salt). The only gluten-free, soy-free miso I have in my fridge is a dark, rich adzuki bean miso. I didn't think it would work here. If you don't already know this miso is normally made from soy beans and barley, so it is not gluten-free. The South River Miso Company makes a number of different soy and gluten-free misos that are excellent! Enjoy this dip with a variety of raw veggies, it's delicious!

1/2 cup coconut milk

1/2 cup raw sesame tahini

1/4 cup water

1/4 cup almond butter

3 tablespoons fresh lemon juice

1 jalapeño pepper, seeded

4 to 5 cloves garlic

1/2 teaspoon sea salt

1/4 teaspoon cayenne pepper

Blend all ingredients until creamy. Add more water if you would like a sauce, or keep it thick for a dip.

About the Author

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!

12 comments:

Thanks for the recipe - I have some Tahini in my pantry I've been wanting to use. I love your blog!

I also love the link to "I Am Grateful." I didn't know about this book or Cafe and I am thrilled to learn about it. This whole year I've been focusing on gratitude, especially related to parenting, so I really appreciate hearing about other folks who are focused on gratitude.momsyearofgratitude.blogspot.com

Hi Ali,Love the recipe as Im always looking for Gluten Free and Dairy Free recipes. However I am also living with someone who has tree nut allergies. Can you think of anything else to use besides the Almond Butter? PS...I love your blog it always makes me happy when I see a new post.

Nice recipe! Very garlicky so those who are, ahem, sensitive, might want to watch that. I put it over veggie burgers for dinner tonight. Added some extra coconut milk to thin and make it a bit less tahini-y. :)

Thanks for sharing this recipe and cookbook! I bought the book, made the recipe with these changes --

I used your suggestion for making this into a savory herb dip without the spice. Only I didn't have any coconut milk in the midst of it all, so added a combo of olive oil and water. It is fantastic! My teenage son actually likes it!!

Welcome to my blog!

Hi! My name is Alissa Segersten and I've had a love of healthy food and cooking since the age of 10. When I was pregnant with my first daughter in 2001, I diligently began writing down my recipes because so many people would ask for them! Some of these recipes appeared in my first book, The Whole Life Nutrition Cookbook. I now have 5 children and am passionate about educating them about our food system so they can make the most informed choices as they grow up and are exposed to a world of processed, chemical-laden foods. Join me in my mission of helping to support families with nourishing meals!